HAMBURGER POTATO BUNS

By efriend

Ingredients

• DOUGH
• 361g361g King Arthur Unbleached All-Purpose Flour
• 35g35g potato flour or dry potato flakes
• 35g35g Baker's Special Dry Milk or nonfat dry milk
• 25g25g sugar
• 1 1/4teaspoons1 1/4 teaspoons salt
• 2teaspoons2 teaspoons instant yeast
• 57g57g unsalted butter
• 227g227g lukewarm water
• TOPPING
• 14g14g unsalted butter, melted

Details

Adapted from kingarthurflour.com

Preparation

Step 1

Combine all of the dough ingredients and mix and knead them — by hand, mixer, or bread machine — to make a soft dough.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 hour, or until it's almost doubled in bulk.
Turn the dough onto a lightly greased surface, gently deflate it, and divide it into 6 pieces. Roll each piece into a ball.
Place the balls into the greased cups of a hamburger bun pan, flattening gently. Or place them on a lightly greased or parchment-lined baking sheet, leaving about 2" to 3" between them; flatten gently.
Cover and let rise until the buns have doubled in size, 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Bake the buns for 15 to 20 minutes, or until they're light golden brown.
Remove them from the oven, and brush them with melted butter, if desired.
Transfer the buns to a rack to cool. Store buns, well-wrapped, at room temperature for several days; freeze for longer storage.
Yield: 6 buns.